In addition to the deliciously amazing flavor and texture of these vegan chocolate chip muffins, you will appreciate the simple wholesome ingredient list.
2. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, dry sweetener (if using).
3. In a medium bowl, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste (if using).
4. Pour the well-blended wet mixture into the large bowl with dry ingredients.
5. Add chocolate chips to the bowl and mix well.
6. Spoon or scoop batter into a silicone muffin baking non-stick pan or paper muffin cups.
7. Place in oven and bake for 25 minutes. Check for doneness using the toothpick method explained above.
8. Remove from oven, allow to cool, and serve for breakfasts or a snack.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this muffin recipe
Mixing Bowl- Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
Gluten- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
Non-Stick- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups can be tricky because the paper tends to stick to the muffins after being baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support it.
Cooking Time- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. When the toothpick comes out clean, they are ready.
Mini Muffins- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
Storage- Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. These muffins also freeze well.